Spaghetti with Beets (Spaghetti Del Padrino) is a delicious take on pasta. The beets add a subtle earthy flavor and a vibrant color to the pasta, making it a wonderful choice for family dinners, potlucks, and entertaining guests. Ready in just 30 minutes.
Who would've thought that spaghetti with beets could be so satisfying? I bet you haven't tried anything like this before.
If the idea of pasta with root vegetables sounds strange, you're in for a treat. This spaghetti with beets or pasta del padrino is sure a luxurious treat.
I first tried this pasta in NYC after visiting the Statue of Liberty and Ellis Island. We were looking for a place to eat and stumbled across a cute Italian restaurant in Battery Park.
Spaghetti with beets immediately caught my attention. Being Ukrainian and loving beets in general (hello, Borscht), of course, I had to order it.
I'm so glad I did because spaghetti with beets was so savory, flavorful, and satisfying. Oh, and it's ready in just 30 minutes.
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Why This Recipe Stands Out
Spaghetti With Beets (Spaghetti del Padrino) has been a long-standing favorite in many Italian households. Here's why we love this recipe:
- Simple Ingredients: This recipe uses simple, readily available ingredients, allowing the flavors of each component to shine.
- Quick and Easy: The recipe is incredibly easy to prepare and takes only 30 minutes from start to finish.
- Healthy Twist: The addition of beets and spinach adds a healthy twist to this classic pasta dish, providing essential nutrients and a beautiful, natural color.
- Versatile: Spaghetti with Beets can be served as a side dish or a main course. It pairs perfectly with a variety of proteins, making it a versatile option for any occasion.
- Family and Friends: This recipe is a guaranteed hit with both kids and adults, making it the perfect dish for family gatherings and potlucks.
Key Ingredients
- Spaghetti – The star of our dish, spaghetti, when cooked al dente, provides the perfect base for the robust flavors of the other ingredients.
- Garlic – We use fresh garlic, crushed, to infuse the olive oil with its aromatic flavor, adding a delicious depth to the dish.
- Anchovy Fillets – These may seem unexpected, but their salty, umami flavor adds a unique richness to the dish without an overpoweringly fishy flavor.
- Beet – The julienned or thinly sliced beet not only adds a beautiful pop of color to the dish but its earthy sweetness pairs wonderfully with the other flavors.
- Panko Bread Crumbs – They add a nice crunch to the dish, and complement the tender spaghetti and the beets.
- Spinach – We love using fresh spinach for its beautiful color and mild, slightly sweet flavor that pairs perfectly with the other ingredients.
Substitutions and Variations
Here are some of our favorite variations:
- Pasta: This recipe calls for spaghetti, but feel free to use any pasta shape you like. Short pasta like penne or fusilli would work great with this recipe. You can also use gluten-free or whole-wheat spaghetti if you prefer.
- Anchovies: If you're not a fan of anchovies, you can substitute them with 2 tablespoons of fish sauce or 1 tablespoon of Worcestershire sauce. These will bring the same depth of flavor to the dish.
- Herbs: Feel free to experiment with the herbs in this dish. Dill would complement the flavors of beets and anchovies beautifully, and basil or cilantro could add a fresh, aromatic note.
How to Make Spaghetti with Beets (Spaghetti Del Padrino)
Step 1: Cook spaghetti according to package instructions.
Step 2: In a skillet, toast breadcrumbs with garlic and 1 tablespoon of olive oil.
Step 3: In a separate skillet, cook the remaining garlic, anchovies, and beets in 3 tablespoons of olive oil.
Step 4: Add capers and spinach to the beets and cook for another 1-2 minutes. Adjust seasoning.
Step 5: Add the drained spaghetti to the beet mixture. Garnish with parsley and serve.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Spaghetti with Beets
Side Dishes
- This pasta dish is quite filling on its own, but a light, fresh side salad can complement the flavors beautifully. We recommend a simple arugula salad with a lemon vinaigrette.
Garlic Bread
- You can never go wrong with a side of garlic focaccia with spaghetti. The classic combination of flavors is always a hit, and it's perfect for soaking up any extra sauce.
Wines
- If you're a fan of wine with your pasta, a light and fruity red like a Pinot Noir or a Chiantimake a great pairing. If you prefer white wine, a crisp, acidic Sauvignon Blanc or a Pinot Grigio would work well.
Frequently Asked Questions
You can use any type of pasta you prefer, but for this recipe, we recommend using spaghetti. Its long, thin shape complements the julienned beets and other ingredients, allowing for a perfect bite each time.
If your spaghetti seems dry, simply add some of the reserved pasta cooking water a little at a time until you reach your desired consistency. The starchy water not only adds moisture but also helps the sauce to cling to the pasta.
The starchy pasta cooking water is a secret ingredient in many pasta dishes. It can be used to adjust the consistency of your sauce, helping it stick to the pasta. It also adds a little extra flavor to your dish.
Spaghetti with beets can be kept in the refrigerator for up to 3 days. Just make sure to store it in an airtight container to maintain its freshness and flavor.
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Recipe
Spaghetti with Beets (Spaghetti Del Padrino)
Ingredients
- ½ lb spaghetti
- ¼ c olive oil
- 4 cloves garlic crushed
- ¼ c panko breadcrumbs
- 4 anchovy fillets
- 1 medium beet julienned or thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 c spinach
- 2 tablespoon capers
- 2 tablespoon parsley
Instructions
- Cook spaghetti according to the package instructions.
- Meanwhile, heat 1 tablespoon of olive oil in a medium skillet and over medium heat. Add 1 clove of garlic and breadcrumbs. Toast, stirring continuously for about 1-2 minutes until the breadcrumbs turn golden brown. Promptly remove from the heat and transfer the breadcrumbs into a small bowl.
- Wipe the skillet clean and the remaining 3 tablespoons of olive oil, remaining 3 cloves of garlic, anchovies, and beets. Add salt and pepper. Cook on medium-low heat, stirring occasionally for about 5 minutes until the beets soften.
- Add capers and spinach and stir until the spinach wilts, for another 1-2 minutes. Adjust the seasoning.
- Drain pasta, reserving 1 cup of pasta cooking water. Add spaghetti to beets and mix to combine.
- Divide the spaghetti between two bowls. Garnish with parsley and serve.
Notes
- Always cook your spaghetti just until al dente. This means it's still slightly firm when you bite into it. It will continue to cook a little more when you mix it with the other ingredients.
- Toasting your panko breadcrumbs with garlic and olive oil adds a delicious, crunchy texture to your dish. Be sure to keep an eye on them as they can burn quickly.
- Don't be afraid of using anchovy fillets. They add a deep, savory flavor to the dish without making it fishy. They will melt into the oil and combine with the other ingredients.
- Julienneding or thinly slicing your beets will help them cook faster and also blend well with the spaghetti.
- Reserving 1 cup of pasta cooking water is a common practice in Italian cooking. It's starchy and can help thicken your sauce and make it stick to the spaghetti better.
- This dish is best served immediately. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet and add a little bit of water to loosen up the sauce.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Petro says
grete
Kulia says
It looks so beautiful! I wanna try it. Thanks for the recipe.